Georgian Barazki Moussaka

Method

1. Preheat oven to 180°C (350°F).
2. Slice eggplant into 1cm thick rounds and fry in olive oil until golden brown. Set aside.
3. In a pan, cook onion and garlic until softened. Add ground beef and cook until browned.
4. Stir in tomato sauce and season with salt and pepper. Simmer for 10 minutes.
5. In a separate saucepan, melt butter, add flour, and cook for 2 minutes. Gradually add milk, stirring constantly until thickened.
6. Stir in Parmesan and set aside.
7. In a baking dish, layer fried eggplant, meat mixture, and béchamel sauce. Repeat layers.
8. Bake for 25-30 minutes until bubbly and golden.
9. Let rest for 10 minutes before serving.
10. Check that the ground meat reaches 71°C (160°F) throughout before serving.